Nutrition per serving
Ingredients
- 400 g potatoes
- 200 g frozen peas
- ½ a bunch of fresh mint (15g)
- 6-8 raw king scallops , coral attached, trimmed, from sustainable sources
- 50 g firm higher-welfare black pudding
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Method
- Wash the potatoes, chop into 3cm chunks and cook in a pan of boiling salted water for 12 minutes, or until tender, adding the peas for the last 3 minutes.
- Meanwhile, pick and finely chop most of the mint leaves and put aside.
- Place a non-stick frying pan on a medium-high heat. Once hot, put 1 tablespoon of olive oil and the remaining mint leaves in to crisp up for 1 minute, then scoop the leaves on to a plate, leaving the oil behind.
- Season the scallops with sea salt and black pepper and fry for 2 minutes on each side, or until golden. Crumble in the black pudding (discarding the skin) so it crisps up alongside.
- Drain the peas and potatoes, return to the pan, mash well with the chopped mint and 1 tablespoon of extra virgin olive oil, taste and season to perfection.
- Plate up with the scallops and black pudding, drizzle lightly with extra virgin olive oil, and sprinkle over the crispy mint.
